... where Chef Kim Alter gauged these waves of audacious eating with aioli pierced with pig. The strips of fried fringe had succulent, tender, fatty bits carted along with 'lidge. We pursed our lips around the silky sauce on these sow stubs which have our ringing endorsement.

A Manhattan and a "Binger" (made with Bourbon and ginger):

... were lovable 'lixirs with our noise reduction noshing.

We also reordered the whole half chicken ($24.00):

... which reliably roosted with a fried wing, confit leg, roasted breast, liver mousse with potatoes. House made bread and butter:

Southwest Airlines doesn't charge much for their commuter flights, but lately the peanut portions have dwindled in size and number.

The American Peanut Council has a chart breaking down the grades and specifications for kernel classification but not matter whether Southwest jetted the (more numerous) jumbo, medium, No. 1, No. 2 or splits, I counted a total of 17 peanuts in my first pack and 13 in the next. The default distribution of double dosage delivers the impression of plenty, but this underweight baggage compounds the lack of legroom with the lack of legume.

On the other hand, United didn't have any of this flighty fortification so I guess Southwest is better at buttering up their riders with unground goods (however downgraded.)

This was the most expensive menu item at this (cash only) cafeteria style meat-atorium where a slashed, buttered, baked potato provided starchy support to the big, meaty, pork ribs and slightly dry white meat chunk of chicken. A choice of salad (I went with the cuke, tomato and iceberg) and a bun roll with this huge helping of American eats.

This quarter century old 'que brings in local workers with their massive meals at diminutive dollars.

... at Show Dogs. This tube steak had a fine grind with enough spice to stand up to the curd-rageous coating. Arugula rocketed up this relishable ration which was encased in a sesame seed bun (with a good meat to bread ratio.)

El Paseo was packed with chopaholics but we managed to secure a station in the bar at this popular protein palace.

The Caesar salad ($10.00):

... was menued as coming with a poached egg, but em'erged as a boiled 'byro. Halved romaine hearts beat with awesome anchovies and parmesan shavings in a pleasant portion of salady starter.

Porterhouse for two ($89.00):

... was offered whole or sliced. We went with the version that reminded us of Peter Luger's proteins. The beef was dry aged for 38 days by Brian Flannery (of Brian's Fine Foods in Corte Madera).

We selected the horseradish sauce from the list of liquid levitators that accompany the cut (although it really didn't need any gilding.) We gnawed bits of singed fat and straggling muscle from the bone between bites of asparagus ($8.00):

These stalky sides were roasted rods of relishability.

Hot Parkerhouse rolls:

... with garlic herb butter carbo-nated our fine feast washed down with still red wine and sparkling filtered house water.

This Tyler Florence venue may get customers in the door with his well known persona, but Chef Preston Clarke has the chops to get them to return.